Crust
1 cup dates
1 cup almonds
Filling
1 and 1/2 cups cashews, soaked for four hours
1/3 cup melted coconut oil
1/2 cup maple syrup
1/2 cup coconut cream
5 fresh strawberries
1 package freeze-dried strawberries (1 and 1/2 cups)
4 fresh figs, plus more for topping
1/4 cup melted Elite Chocolate
Prepare the Crust
Process the dates and almonds in the food processor until well combined.
Form your crust on the bottom of your silicone mold.
Prepare the Filling
Add the the soaked cashews, coconut oil, maple syrup, coconut cream and fresh strawberries in the blender and blend until smooth.
Then add the freeze-dried strawberries and figs and blend for about two to four minutes.
Assemble
When the mixture is fully blended fill your silicone molds.
Place them in the freezer for about an hour.
Once you have popped out your fully frozen tarts, melt the chocolate in a double boiler.
Drizzle lightly over your tarts and top with fresh fig slices. Enjoy!